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Adding brown sugar and spice to your pavlova adds a lovely caramel note and goes perfectly with the tangy yet sweet tamarillos.
Cooking 1 hour +
4 egg whites (120g) room temperature
150g brown sugar
100g caster sugar
½ tsp ground cinnamon
2 tsp cornflour
1 ½ tsp malt or cider vinegar
1 tsp icing sugar
4 poached tamarillos, drained, skinned and cut into thin slices or rounds
Preheat oven to 140degC, place the oven rack just below the middle.
Draw a circle 18cm diameter on a piece of baking paper and line a baking tray.
Place the egg whites and pinch of salt to a clean bowl of your mixer. Using the whisk attachment, whisk the whites until stiff peaks form.
Gradually add the sugars and cinnamon and continue whisking until all the sugar is incorporated (rub a little mix between your fingers — if you don’t feel the grains of sugar, then you are ready for the next stage).
Mix the cornflour and vinegar together until there are no lumps.
Add to the egg whites and continue whisking until combined.
Spoon the pavlova mixture into the circle on the baking paper. Keeping the mix in the circle, spread it evenly around to form a circle.
Bake for 1 hour (do not open the door). Turn off the oven and leave in the oven overnight if possible, or for at least an hour or two.
When cold, turn on to a large serving plate. Remove the paper. Whisk the cream and icing sugar until there
are soft peaks.
Generously spread over the cream.
Decorate with the poached tamarillos.